Instructions: For the pulled chicken and broth: In a large stock pot, combine the chicken, tomato, onion, carrots, celery, bay leaves and salt. Add enough water to cover the chicken and vegetables. Bring the mixture to a boil, then immediately reduce the heat to low so the liquid just barely simmers. Simmer until the chicken is tender and falling off the bones, about 1 hour. Transfer the chicken pieces to a plate and set aside until cool enough to handle.

Strain the broth; discard the vegetables. Set the broth aside.

Using a fork or your fingers, pull the chicken from the bones. Break any large pieces into small, bite-size chunks or strips. Discard the chicken bones and skin.

While the chicken is cooling, start preparing the chili. In a 6- to 8-quart pot, heat the oil and butter over medium heat. Add the onions and cook until softened, about 10 minutes. Add the green chilies and cumin and cook, stirring, for 2 minutes. Sprinkle the flour over the mixture and cook, stirring constantly, until the flour is dissolved. Stir in 3 cups of the reserved chicken broth. Add the pulled chicken and bring the mixture to a boil, then immediately reduce the heat to medium-low so the liquid just barely simmers. Taste and add salt as needed. Simmer the chili for 15 minutes. If the chili seems too thick, add additional chicken broth as needed. Save the remaining broth for another use.

This recipe yields 10 to 12 servings.

Comments: If chili can be described as having Tex-Mex parentage, this version is on the Mexican side of the family. Serve with rice, chopped tomato, sour cream, shredded cheese and warm flour tortillas.

Do-ahead tip: This can be prepared a day ahead. Freeze for longer storage.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.